Biotechnology articles list

“Phyllanthus emblica” known to be amla has role in the skin aging influences the changes in skin, including skin dryness, wrinkle, and irregular pigmentation. Initially the 6 day observation has been taken for the ageing activity to be track to study the TREM2 pathway of “Phyllanthus emblica”. Cellular observation and pathway consideration: The environmental impact of pH, Temperature, Humidity and stability of amla fruits is important for the ageing of cells in neuronal cascade of TREM2 Pathway, while studying the fruits cell cycle. The melanin suppression through inhibition of tyrosinase and tyrosinase-related protein-2 activities, the strong antioxidant, and the potent matrix metalloproteinase-2 in cellular observation of tyrosinase pathway. The study aimed to evaluate the anti-skin aging efficacy of amla.

Wahul UMESH

The screening of perfect diuretics for non-clinical utility in Diabetes mellitus is a relatively novel approach which gain inssight into underlying the pathophysiological processes. This study is aims to evaluate the diuretic effect of a crude aqueous & alcoholic extract of M.charantia Linn. using Albino Wistar Rat model. In this study, the comparative observation of Diuretic activity with standard and extracted compound were shown that the estimated 24‐hour urine contains the Na+ - 3.82 g, 3.82 g, 3.92 g and K+ - 1.35 g, 1.39 g, 1.48 g wt. for Vehicle control, Standard drug, and Extracted compound respectively. Which possess the favoring result means from the spot urine were 10.7±7.0 g/24 h and 3.9±2.1 g/24 h, respectively. Coefficients were 0.035, 0.022, 0.046 at (d±2SD = 7.07 g, 4.42 g and 8.92 g) for sodium chloride and 0.068, 0.031, 0.046 at (d±2SD =4.92 g, 2.31 g, and 3.34 g) for potassium chloride. The Na+ and K+ results can be deduced by conversion (1 g NaCl=0.4 g Na+, 1 g KCl≈0.5 g K+). The present study guide formulation of non clinical trials with statistical study to further measuring the claimed efficacy of M. charantia as a natural remedy for diabetes mellitus.

Wahul UMESH

“Phyllanthus emblica” known to be amla has role in the skin aging influences the changes in skin, including skin dryness, wrinkle, and irregular pigmentation. Initially the 6 day observation has been taken for the ageing activity to be track to study the TREM2 pathway of “Phyllanthus emblica”. Cellular observation and pathway consideration: The environmental impact of pH, Temperature, Humidity and stability of amla fruits is important for the ageing of cells in neuronal cascade of TREM2 Pathway, while studying the fruits cell cycle. The melanin suppression through inhibition of tyrosinase and tyrosinase-related protein-2 activities, the strong antioxidant, and the potent matrix metalloproteinase-2 in cellular observation of tyrosinase pathway. The study aimed to evaluate the anti-skin aging efficacy of amla.

Dr. Wahul Umesh B

The screening of perfect diuretics for non-clinical utility in Diabetes mellitus is a relatively novel approach which gain inssight into underlying the pathophysiological processes. This study is aims to evaluate the diuretic effect of a crude aqueous & alcoholic extract of M.charantia Linn. using Albino Wistar Rat model. In this study, the comparative observation of Diuretic activity with standard and extracted compound were shown that the estimated 24‐hour urine contains the Na+ - 3.82 g, 3.82 g, 3.92 g and K+ - 1.35 g, 1.39 g, 1.48 g wt. for Vehicle control, Standard drug, and Extracted compound respectively. Which possess the favoring result means from the spot urine were 10.7±7.0 g/24 h and 3.9±2.1 g/24 h, respectively. Coefficients were 0.035, 0.022, 0.046 at (d±2SD = 7.07 g, 4.42 g and 8.92 g) for sodium chloride and 0.068, 0.031, 0.046 at (d±2SD =4.92 g, 2.31 g, and 3.34 g) for potassium chloride. The Na+ and K+ results can be deduced by conversion (1 g NaCl=0.4 g Na+, 1 g KCl≈0.5 g K+). The present study guide formulation of non clinical trials with statistical study to further measuring the claimed efficacy of M. charantia as a natural remedy for diabetes mellitus.

Dr. Wahul Umesh B

The study of diabetes is not only limited to particular symptoms, but it is consequently affects the pathological and functional changes in the metabolic pathways of human body system. In those symptomatic diseases various drugs are used to treat the diabetes such as biosimilar therapy including use of insulin and insulin analogues, oral hypoglycaemic agents and various other complementary medicines. In understanding of suggested potential antidiabetic, effect of M. charaantia Linn. on fasting blood sugar levels and its biochemical analysis in alloxan- induced diabetic rats were investigated. The extracts of M. charaantia Linn. Produced a significant antidiabetic activity at normal dose levels of their lethal doses. A comparison between the action of reduction in blood glucose level in different dose forms of M. charantia extract and Std. drug were seen. An oral glucose tolerance or oral tolerance test were performed with the use of glucose strip Accu-check meter. The different extract viz. ethanol extract + water, petroleum ether + Isopropyl alcohol extract were used for further dosing purpose. The ethanol + water extract were showed significant (P<0.001) antidiabetic activity. In alloxan induced rat model blood glucose level were as, 214.5±5 mg/dLfor std.drug and 216.5±5 mg/dL in comparison with diabetic control 225.5±5 mg/dL. An ANOVA was used for the statistical analysis and p-values less than 0.01 compared to normal group and 0.05 compared to diabetic control group were considered statistically significant. The extract of M.charantia Linn. from seed at the dose of 250 mg/kg, significantly shows the better result in reduction of blood glucose level as compared to the concentration of 500 mg/kg. The increased level of glucose due to the damage of pancreas showed regeneration of pancreatic enzymes by extract of M. charaantia Linn. Which were damaged by alloxan treatment. These solvent extract also balance the body weight loss in diabetic rat, hence the present extract shows the potential to act as antidiabetic drug.

Dr. Wahul Umesh B

As we aware diabetes is not only one kind of symptomatic disease but its occurrence spread through the various metabolic channels and hence raises other disorders. The prolonged symptoms of diabetes also cause the complications of eyesight, Night blindness, kidney failure, and other autoimmuno dysfunction including sexual dysfunction. In those symptomatic diseases various drugs are used to treat the diabetes such as biosimilar therapy including use of insulin and insulin analogues, oral hypoglycaemic agents and various other complementary medicines. As herbal remedies i.e. M charantia Linn. (Bitter Gourd) are commonly known as fruit vegetables. The Leaves, Seeds, Roots, Fruits and the stem part of the plants are medicinally used in different diseases. It is most effectively used to treat the acidic condition of gastrointestinal tract. M.charantia is also called the oxygen radical scavenger, which takes part into metabolic pathway. Due to the oxygen radical scavenging activity of GSH it directly expedites the ROS neutralization and the repair of ROS-induced damage which is important to neutralize the acidic condition of gastrointestinal tract.The present investigation was carried out to study the characterization of present antidiabetic compound having different solvent extract of M.charantia in various solvent system. The overall conclusion suggested that the extracted compound shows the antidiabetic and diuretic properties. The total unknown protein concentration was 21.01 µg/mL which is similar with standard antidiabetic drug and the slope consists of 0.0314 with the line of intercept 0.081, which has been elaborated in results and conclusion.

Dr. Wahul Umesh B

There are several significant assays including bioavailability, Toxicity, high clearance, and further current therapies require higher and frequent dosing to gain desired therapeutic effects for Rheumatoid arthritis (RA). Nanoparticles have beenwidely investigated for rheumatoid arthritis (RA). Though, higher doses of Nanocarriers also increase the incidence of dreadful adverse effects. Wherever, nanocarrier properties are most populated by the use of different approaches like targeting ligands, to change the physicochemical properties including higher encapsulation, better penetrating ability in cells etc. The main advantage of the nanocarrier that they provide longer circulation which enhances drug localization at the inflamed site and selective targeting to enhance the therapeutic index of anti-arthritic drugs. However, the optimal properties of nanocarrier also depend on the route of administration and size of particles, thus larger size show more retention upon local injection and smaller sized ones are more optimal for passive targeting. The present article discusses the emergence of nano-carriers for antirheumatic drugs, which delivers drug molecule to the inflamed site by topical, intra-articular (i.a) and intra-venous (i.v) administration to take advantage of therapeutic efficacy by passive and active drug delivery. Advancements have been made extensively but still better investigations are needed to achieve the risk-benefit ratio for the development of safe, stable and effective targeting nanocarriers for the e treatment of rheumatoid arthritis (RA).

Dr. Wahul Umesh B

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p>0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p<0>0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p<0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

OKECHUKWU OBED CHUKWUEMEKA

Provision of clean water is one of the United Nations Sustainable Development Goals. Water quality assessment as an ongoing exercise, in view of the threat of contamination from natural sources and human activities, plays a pivotal role in the sustainable management of water resources. Potable water samples were collected from Enugu Metropolis for water quality assessment. The physicochemical parameters were determined using APHA (1995 - 1998) protocols, and the presence of 7 heavy metals (Chromium, Zinc, Manganese, Silver, Cadmium, Iron and Lead) in the waters were determined using Atomic Absorption Spectrophotometer (AAS). The results of the physicochemical analysis of the four samples show a pH range of 8.60 - 8.95mg/l; this result showed that pH of the water samples were slightly alkaline and above the WHO stipulated range of 6.50 - 8.50. Acidity ranged from 5.00 - 6.88mg/l, while alkalinity values were between 7.52 - 13.00mg/l. The total dissolved solid (TDS) and total solids (TS) was present in very minute quantities and below their permissible limit of 0.45mg/l; while total suspended solid (TSS) was not present at all. The heavy metal analysis showed that all but 2 heavy metals (Cadmium and Lead) were below the permissible standard set by the WHO in all four samples. Cadmium was present in samples A and C with values 0.021mg/l and 0.006mg/l respectively, which is above its WHO limit of 0.005mg/l; while Lead was present in samples A, B and C with values of 0.021mg/l, 0.011mg/l and 0.015 mg/l respectively, which were above the WHO limit of 0.010mg/l. Given the well-documented toxicity of certain metals, there is a need for safety checks to be carried out in potable water companies to address the source of this contamination and ensure production of safer drinking water.

OKECHUKWU OBED CHUKWUEMEKA

The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the last lot was processed raw and used as control. The flour samples obtained were analysed for proximate, mineral, vitamin and antinutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of 6.14-11.24% moisture, 8.18-14.37% crude protein, 3.06-4.61% fat, 2.04–3.32% ash, 3.18–3.56% crude fibre, 62.90–76.98% carbohydrate and 350.57–368.50 kJ/100g energy, respectively. The mineral composition of the samples showed that the flours contained 128.81–174.16 mg/100g calcium, 88.86–212.20 mg/100g, potassium, 134.71–166.77 mg/100g phosphorus, 89.17 – 122.76 mg/100g, magnesium, 14.28–18-11 mg/100g iron and 3.24–5.59 mg/100g zinc, respectively. The vitamin composition of the flours were 1.15–1.37 mg/100g ascorbic acid, 1.15–135 mg/100g thiamine, 1.19–1.55 mg/100g niacin, 1.34–1.85 mg/100g riboflavin, 1.09–1.29 mg/100g folic acid, 1.37–1.95 mg /100g vitamin A and 1.27–1.66 mg/100g vitamin E, respectively. The results showed that the roasted and autoclaved African yam bean flours generally had higher crude protein, fat, ash, crude fibre, mineral and vitamin contents than the boiled and blanched flour samples compared to the raw sample. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor activity, tannin, phytate, oxalate, saponin and haemagglutinin of the samples were significantly (p<0.05) reduced by boiling, autoclaving roasting and blanching treatments compared to the raw sample. However, the study revealed that the processed African yam bean flours have the potentials to be used as nutrient dense ingredients in the preparation of a wide range of food products than the raw sample especially in both underdeveloped and developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent.

OKECHUKWU OBED CHUKWUEMEKA

This research work aimed to evaluate the effects of thermal processing treatments on the nutrient anti-nutrient composition of Afzelia africana (Akparata) flour. The seeds were sorted, cleaned and processed into boiled, roasted and autoclaved lima bean flours. The flours obtained were analysed for proximate, vitamin and anti-nutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of moisture, 8.23-12.40%, crude protein, 15.98-25.95%, fat, 21.00-28.21%, ash, 1.34-2.89%, crude fibre, 2.00-3.45%, carbohydrate, 38.68-49.33%, and energy 424.13 – 482.37kJ/100g, respectively. The vitamin contents of the flours showed that the samples contained 0.02±0.00 - 0.08±0.00mg/100g riboflavin, 0.78 - 1.98 mg/100g niacin, 0.40 - 0.89 mg/100g thiamine, 120.40-234.70mg/100g vitamin A, 72.11-134.19mg/100g ascorbic acid, 09.67-17.65mg/100g vitamin E, 310.60-430.60mg/100g B6, 3.47-5.87mg/100g B12, respectively. The result of the anti-nutrient composition of the flours also showed that the phytate, tannin, oxalate, cyanogenic glycosides, protease inhibitors, haemagglutinins inhibitors, levels of the samples were significantly (p<0.05) reduced by roasting and boiling treatments compared to the sample processed by autoclaving. In addition, the saponin content of the flours was relatively higher in boiled sample than in roasted and autoclaved flours. However, the nutrient and anti-nutrient contents of the flours observed that the flours have the potentials to be used as nutritional supplements in the preparation of a variety of food products than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

The study was undertaken to evaluate the nutrient composition, physical and sensory properties of bread samples produced from wheat, ground bean and sweet potato flour blends. The ground beans and sweet potatoes were prepared into flours and used at varying replacement levels (5-25% and 5-25%) for wheat flour in the production of bread loaves with 100% wheat flour bread as control. The nutrient composition, physical and sensory properties of the bread samples were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 7.53-8.03%, 9.06-14.52%, 3.12-4.68%, 3.42-5.15% and 2.41-3.04, respectively, while the carbohydrate and energy contents decreased from 74.46-64.58% and 362.16-358.52 KJ/100 g, respectively. The mineral composition of the bread samples also increased significantly (p<0.05) with increase in substitution of ground bean and sweet potato flours from 76.32-102.33 mg/100 g (calcium), 86.33-106.76 mg/100 g (potassium), 43.17-70.79 mg / 100 g (phosphorus), 92.14-112.15 mg / 100 g (magnesium), 1.52-2.05 mg / 100 g (iron) and 2.13-2.98 mg/100 g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and vitamin E contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 42.17-59.19 mg/100 g, 62.31-80.69 mg/100 g, 24.15-47.57 mg/100 g, 12.15-12.15-12.73 mg/100 g, 18.32-47.33 mg/100 g and 15.31-43.67 mg/100 g, respectively. The physical properties (loaf volume, loaf height, loaf weight, oven spring and specific loaf volume) of the bread samples decreased significantly (p<0.05) with corresponding increase in the addition of ground bean and sweet potato flours from 310.21-115.41 cm3, 6.82-3.84 cm; 410.21-246.31g, 458.15-407.94 cm and 0.76-0.26 cm3/g, respectively. The sensory properties of the samples showed that the control sample (100% wheat flour bread) was the most acceptable to the panelists and also differed significantly (p<0.05) from the composite flour breads in colour, texture, taste and flavour. Although the 100% wheat flour bread (control) had better sensory and physical properties, it had the least values in nutrient contents compared to the composite flour bread loaves. However, the study showed that the nutrient contents of wheat flour breads could be improved by enriching wheat flour with ground bean and sweet potato flours at the levels of 5-25% and 5-25%, respectively in the production of bread loaves.

OKECHUKWU OBED CHUKWUEMEKA

This study aimed at the evaluation of the quality attributes and sensory properties of noodles produced from composite blends of acha, adu, mungbean and moringa oleifera seed. Composite flours of acha, adu, mungbean and moringa oleifera seed were formulated by total replacement of wheat with acha, adu, mungbean and moringa oleifera seed at different graded ratios (B= (55:35:5:5), C= (55:30:10:5, D= (50:30:15:5), E= (50:25:20:5), F= (45:25:25:5) while 100% wheat flour was used as the control (sample A)). The composite flours were used to produce noodles and the noodles subjected to proximate analysis and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.22-13.90%, 2.32-4.48% ash, 10.13-17.90% protein, 1.50-5.71% lipid, 0.48-3.68% crude fibre, 54.33-75.35% carbohydrate and 340.31-355.42Kcal/100 g energy. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate and energy contents as the amount of mungbean flour increases. Sensory evaluation scores showed that noodles made with 0% wheat, 55% acha, 35% adu, 5% mungbean and 5% moringa oleifera seed can favourably compare with the control. It is recommended that the beany flavour of mung beans be removed before its addition in the composite blend in order to produce noodles that can be highly accepted.

OKECHUKWU OBED CHUKWUEMEKA

This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed into blanched, boiled, roasted, and autoclaved pigeon pea flours, while the fifth lot was processed raw and used as control. The raw and thermally processed samples obtained were analysed for nutrient and antinutrient composition using standard methods. The proximate composition of the samples showed that the flours had a range of 8.61 - 11.46 % moisture, 21.13 - 23.94 % crude protein, 1.26 - 1.68 % fat, 5.12 – 6.10 % crude fibre, 1.74 – 2.97 % ash, 55.56 – 60.41 % carbohydrate and 333.45 - 342.75 kJ/100g energy, respectively. The mineral composition showed that the flours contained 86.24 – 144.72 mg/100g calcium, 137.80 – 170.33 mg/100g magnesium, 125.86 - 156.76 mg/100g potassium, 66.66 – 95.62 mg/100g sodium, 4.38 – 6.64 mg/100g iron and 130.27 – 178.29 mg/100g phosphorus, respectively. The vitamin content of the flours were 3.09 - 4.33 mg/100g ascorbic acid, 0.05 - 0.17 mg/100g thiamine, 0.03 - 0.21 mg/100g riboflavin, 0.13 - 0.28 mg/100g niacin, 3.21 - 6.25 mg/100g vitamin A and 1.10 - 2.70 mg/100g vitamin E, respectively. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor, tannin, phytate, oxalate, saponin and haemagglutinin ranged from, 2.30 – 5.61 Tiu/mg, 0.81 – 1.5mg/100g, 1.12 - 4.18mg/100g, 0.48-4.01 mg/100g, 1.28 – 3.66 mg/100g and 1.30 – 7.44 Hiu/g, respectively. Therefore, the study showed that thermally processed pigeon pea flours could be used as nutrient dense ingredients in the preparation of a wide range of foods for children, adolescents and aged adults especially in developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

This research assessed the nutritional composition, microbiological and sensory attributes of maize-based fortified food with peanut and carrot blends. A total of six composite flour samples were formulated using varying ratios of maize, peanut, and carrot: (MPC1) 100% maize flour (control), (MPC2) 90% maize, 5% peanut, and 5% carrot, (MPC3) 80% maize, 15% peanut, and 5% carrot, (MPC4) 70% maize, 20% peanut, and 10% carrot, (MPC5) 60% maize, 25% peanut, and 15% carrot, and (MPC6) 50% maize, 30% peanut, and 20% carrot. The proximate, mineral, vitamin, antinutrient, and functional properties of these fortified food samples were assessed using established methodologies. The proximate analysis revealed a significant increase (p<0.05) in moisture, crude protein, fat, crude fibre, ash, and energy content of the fortified samples, with values ranging from 1.63% to 3.80%; 3.08% to 44.43%; 2.39% to 15.16%; 3.58% to 7.04%; 2.34% to 3.80%; and 381.75 to 432.52 KJ/100g, respectively, as the supplementation of peanut and carrot flours increased. Conversely, the carbohydrate content decreased from 86.98% to 27.64%. The mineral content of the fortified samples also showed a significant increase (p<0.05) with higher levels of peanut and carrot flour supplementation. The findings of this study indicated a statistically reduction (p<0.05) in the antinutrient profiles of the fortified food samples. Additionally, the vitamin content significantly increased (p<0.05) with the addition of peanut and carrot flours. The overall viable counts were significantly low, and there were no detectable coliform or fungal counts. Although, the result of sensory evaluation indicated that the control sample was more organoleptically acceptable than the substituted samples, incorporating these nutrient-rich and functional ingredients in the production of maize-based cereals may broaden the application of peanut and carrot flours in the creation of various cereal types and other cereal-based food items.

OKECHUKWU OBED CHUKWUEMEKA

The potential use of composite flours for the production of bakery products to increase and improve the protein content is one of the areas of research interest nowadays. In this study, suitability of wheat, soybean and unripe plantain composite flour blends was investigated for the development of cookies. Six blends of flour recipes were prepared by mixing different proportions of wheat flour (WF), soybean flour (SF) and unripe plantain flour (PF) and 100% WF served as control to produce cookies. The flour ratios were; A= (100 % wheat flour/control), B= (90:5:5), C= (80:15:5), D= (70:20:10), E= (60:25:15) and F= (50:30:20). The proximate composition varied from 7.48 - 14.01 %, 7.17 - 17.21 %, 1.65 – 5.22 %, 2.67 – 5.18 %, 1.55 – 5.88 % and 57.30 - 72.02 %, for moisture, protein, fat, crude fibre, ash and carbohydrate contents, respectively. The mineral contents ranged from 87.82 to 143.59 mg/100g, 44.35 to 78.15 mg/100g, 1.23-4.15 mg/100g, 1.27 to 2.18 mg/100g, 87.67 to 112.27 mg/100g and 67.98 to 157.22 mg/100g for potassium, calcium, iron, zinc and magnesium, respectively. The result of the mineral analysis revealed that the calcium and iron were the predominant mineral elements in the cookies samples and the mineral composition increased with level of plantain addition. This showed the viability of producing nutritious cookies with desirable nutritional qualities from wheat, soybean and unripe plantain.

OKECHUKWU OBED CHUKWUEMEKA

Nig. J. Pure & Appl. Sci. Vol. 38 (Issue 1, 2025) e-ISSN 2756-4045 (C) 2025 Faculty of Physical Sciences and Faculty of Life Sciences, Univ. of Ilorin, Nigeria www.njpas.com.ng Corresponding Author: Okechukwu, C.O. Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria Email: obedemeka51@gmail.com; +2347066896556 Page |5143 Evaluation of the Effects of Boiling on the Nutrient and Phytonutrient Composition of (Aduh) Aerial Yam Tubers *1 Okechukwu, C.O. 2 Odo, P.C. and 1 Igwesi, L. U. 1 Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria 2 Department of Food Technology, Institute of Management and Technology (IMT) Enugu State, Nigeria Date Received: 13-05-2024 Date Accepted: 21-10-2024 DOI: https://doi.org/10.48198/NJPAS/24.B06 ABSTRACT This study investigates proximate, mineral and phytonutrient composition of raw and boiled yam (Aduh) flour samples. The aduh samples were divided into two equal portions. The tubers were sorted by removal of defected tubers and divided into two equal portions of one kilogram each for the pre-treatments One portion was processed raw and the second potion was subjected to boiling treatment. The proximate and mineral composition was analyzed using the method of AOAC, (2010) while the method described by Onwuka (2005) was employed in determining the phytonutrient content. The results of the proximate composition showed that the raw aduh sample had moisture content (6.37%), ash (2.33%), crude fibre (3.64%), crude protein content (9.81%), crude fat (3.86%), carbohydrate (77.21%) and energy value of 369.94%. The values of the raw sample were higher than that of the boiled sample due to the leaching away of nutrients into the boiling water. The mineral composition showed that the flours contained 205.60 – 316.31 μg/100g calcium, 139.00 – 161.00 μg/100g magnesium, 440 – 920.00 μg/100g potassium, 550.00 – 640.00 μg/100g sodium, 590.00 – 1735 μg/100g iron and 152.00 – 412.00 μg/100g zinc, respectively. The phytonutrient composition of the raw aduh flour were alkaloids (2.16%), flavonoids (1.75%), saponins (1.27%), tannin (0.21%) and phytate (1.88%) were significantly (p<0.05) reduced during boiling treatment process. Boiling treatment led to great reduction of the anti-nutritional factors. However, a slight reduction in the nutrient parameters was observed for the boiled sample but such reduction cannot be compared with the positive gains of removal of antinutrients. Thus, it is recommended that Aduh be properly cooked for at least 60 min before consumption.

OKECHUKWU OBED CHUKWUEMEKA